Vidalia Onion And Giblet Gravy

• Giblets and neck bone from turkey
• 1 stalk celery, chopped
• 1 carrot, scraped and chopped
• 4 black peppercorns
• 1 whole clove
• 5 cups chicken broth
• 4 cups diced Vidalia onion (3 pounds)
• 1/4 cup butter, melted
• 2 tablespoons peanut oil
• 1/4 cup cornstarch
• 1/2 cup heavy whipping cream
• Pan drippings from roasted turkey
• Salt and pepper

1. Combine first 6 ingredients in a large saucepan. Bring to a boil; cover, reduce heat, and simmer 45 minutes. Pour mixture through a wire-mesh strainer into a bowl; discard celery, carrot, peppercorns, and clove. Remove meat from neck; finely chop neck meat and giblets.
2. Cook onion in butter and oil in a large Dutch oven over medium-high heat, stirring constantly, until onion is lightly browned and tender.
3. Sprinkle cornstarch over onion and cook, stirring constantly, 2 minutes. Add strained broth. Cook over medium-high heat, stirring constantly with a wire whisk, until thickened and bubbly. Stir in chopped neck meat and giblets and heavy cream.
4. Skim fat from reserved pan drippings of roasted turkey; discard fat. Stir pan drippings into gravy. Cook over low heat, stirring constantly, until thoroughly heated. Add salt and pepper to taste.

neck bone from turkey, celery, carrot, black peppercorns, clove, chicken broth, vidalia onion, butter, peanut oil, cornstarch, heavy whipping cream, pan, salt

Taken from www.myrecipes.com/recipe/vidalia-onion-giblet-gravy (may not work)